Arz Lebanese Kitchen

10/05/2026

Should we put a screentime limit on his phone?

09/19/2026

I guess you can say, we’re the goat?

09/12/2026

We love our early birds ❤️

09/02/2026

The oven holds six.
That’s the whole explanation.
Ful is ready. Manqousha isn’t. We roll it, top it, bake it. Six at a time.
Your order number is on your receipt. We work down the line.
Sahtein.

08/30/2026

Cheese and sojuk manqousha. Spiced beef sausage, akkawi, hot pepper, pressed thin and baked until the edges go dark.

Sojuk moved across the Ottoman world for centuries and came into Lebanon through Beirut’s Armenian community. It has been Lebanese ever since. This one is Fouad’s recipe, Baalbek and Beirut.

Two ways to eat it. Cold ayran cuts the fat and the salt. Or a drizzle of pomegranate molasses, sour and a little sweet, straight over the top.

Order one. Order three. The table fills up.

Sahtein.

08/18/2026

August 22nd, mark your calendars!!

08/17/2026

08/08/2026

My father has been baking this way since Baalbek.
Today we set the oven he’ll do it on in Helotes.
Dough rises overnight. Oven’s on by seven.
August.

08/06/2026

The finale of the oven chapter is here!

08/01/2026

We’re almost there!!